Adding soy to your diet during perimenopause can support hormonal balance and promote overall health, offering a plant-based source of protein and beneficial isoflavones that may help reduce symptoms and support bone health.

Ingredients:

• 2 medium-sized eggplants

• 750g organic non-GMO hard tofu

• 8 tbsp tamari (or soy sauce)

• 6 tbsp extra virgin olive oil

• 5 tbsp pure honey (or rice malt syrup)

• 5 tbsp grated fresh ginger

• 1/4 cup sliced spring onions (green ends only)

• Pepper, to taste

• Sesame seeds (for sprinkling)

• Nori sheets (cut into small squares for sprinkling)

• Brown rice (to serve)

• Easy greens (to serve, such as spinach or bok choy)

Method:

1.Preheat oven to 200°C (fan-forced).

2. Prepare the ingredients:

• • Chop the eggplants and tofu into 2-3 cm cubes.

  • Place them in a baking dish.

3. Make the marinade:

• • In the baking dish with the eggplant and tofu, add tamari, honey (or rice malt syrup), grated ginger, and olive oil.

  • Season with pepper and toss everything together to coat evenly.

4. Bake:

• Place the dish in the oven for 30-35 minutes.

• After 15 minutes, take the dish out and toss the contents to ensure even cooking.

5. Add sesame seeds and nori squares:

• After 25 minutes, sprinkle sesame seeds and nori sheets (cut into small squares) over the dish.

• Toss everything gently to coat them in the marinade.

6. Increase temperature:

• Raise the oven temperature to 220°C and bake for another 5-10 minutes, or until everything is golden, sticky, and lightly crispy.

7. Serve:

• Once cooked, remove from the oven. Top with sliced spring onions.

• Serve with a side of brown rice and greens of your choice.